Hi there!
I've been lurking for a while after really starting out with knife-nerding the last couple of years, and now with the recent reddit-blackout I've decided it's definitely time to register and start participating. An old school forum is best anyway, I think!
I've always been interested in cooking but I only got into proper knives in 2021. I've fallen pretty deep into the rabbit hole of Japanese knives since then and bought and sold a fair bit of stuff, tried most of the styles etc. My collection isn't huge, but it's still growing and I'm looking forward to explore more styles, techniques and cook more food in the future.
Good knives for me are primers for having more fun with food. Since discovering this hobby, the preparation of food has been transformed from a chore I have to go through in order to eat good food, into a joy I look forward to all day when I'm at work!
So far I've evolved into a lover of specialist knives instead of universal ones. I use a nakiri or a K-tip cleaver (Matsubara) for vegetables (Got a Takeda nakiri a couple of months ago that I adore - the food release is out of this world), I use a long petty or a sujihiki for protein slicing, I use a deba for filleting fish, I use a honesuki for bird butchery, and I even have a usuba for katsuramuki. But I still want to try new things and today I got my first gyuto for over a year. I've had a couple earlier that I've sold as I didn't really gel with them, but it's time to try something different. I suspect my hunt for new experiences will keep me buying and probably selling more knives in the future too - there's so much to try!
Anyway, that's a little introduction of me. Looking forward to participating here!
I've been lurking for a while after really starting out with knife-nerding the last couple of years, and now with the recent reddit-blackout I've decided it's definitely time to register and start participating. An old school forum is best anyway, I think!
I've always been interested in cooking but I only got into proper knives in 2021. I've fallen pretty deep into the rabbit hole of Japanese knives since then and bought and sold a fair bit of stuff, tried most of the styles etc. My collection isn't huge, but it's still growing and I'm looking forward to explore more styles, techniques and cook more food in the future.
Good knives for me are primers for having more fun with food. Since discovering this hobby, the preparation of food has been transformed from a chore I have to go through in order to eat good food, into a joy I look forward to all day when I'm at work!
So far I've evolved into a lover of specialist knives instead of universal ones. I use a nakiri or a K-tip cleaver (Matsubara) for vegetables (Got a Takeda nakiri a couple of months ago that I adore - the food release is out of this world), I use a long petty or a sujihiki for protein slicing, I use a deba for filleting fish, I use a honesuki for bird butchery, and I even have a usuba for katsuramuki. But I still want to try new things and today I got my first gyuto for over a year. I've had a couple earlier that I've sold as I didn't really gel with them, but it's time to try something different. I suspect my hunt for new experiences will keep me buying and probably selling more knives in the future too - there's so much to try!
Anyway, that's a little introduction of me. Looking forward to participating here!
